Скачать или смотреть Pork shoulder ragu

Braised pork shoulder slow-cooked into a tender ragu with tomatoes and fresh herbs. See more details here: https://mattxiaxiang.substack.com/p/p...

Ingredients:
600g Pork shoulder
1 medium Brown onion, finely diced
1 large Carrot, finely diced
2 Celery stalks, finely diced
3 Garlic cloves, minced
1 tbsp Tomato purée
200ml Dry white wine
400g Canned plum tomatoes
250ml Chicken stock
2 sprigs Fresh rosemary
2 sprigs Fresh thyme
4 Fresh sage leaves
100ml Double cream
350g Pappardelle
Parmesan
2 tbsp Olive oil
Salt, to taste
Ground black pepper, to taste

Instructions:
Cut the pork into 2–3 inch chunks and season with salt and pepper.
Heat 1 tbsp olive oil in a large pot over medium-high heat and sear the pork until browned on all sides. Remove and set aside.
Lower the heat, add the remaining olive oil, and sauté the onion, carrot, celery, and garlic until softened (about 8–10 minutes). Stir in the tomato purée and cook for 2 minutes.
Deglaze the pot with white wine, scraping up any browned bits. Simmer for 2–3 minutes until slightly reduced.
Add the plum tomatoes, chicken stock, rosemary, thyme, and sage. Return the pork to the pot and cover with sauce. Bring to a gentle simmer.
Cover and cook on low heat for 1.5-2 hours, stirring occasionally, until the pork is tender and easy to shred. (Alternatively, cook in a pre-heated oven at 150°C for the same time if your pot is ovenproof)
Remove the pork and shred it with two forks.
Uncover and cook on medium heat for a final 30 minutes, stirring occasionally to prevent it from burning.
Stir the shredded pork back into the sauce along with the double cream. Adjust seasoning with salt and pepper.
Cook the pappardelle in salted boiling water until al dente. Drain, then toss with the ragu.
Serve topped with freshly grated Parmesan.

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